Make vegan stuffed bell peppers for a flavorsome day
Stuffed bell peppers have a rich history in diverse cuisines, embodying versatility. The vegan version affirms that plant-based ingredients can yield a hearty, satisfying meal. With origins from Mexico to the Mediterranean, these peppers have always inspired culinary creativity. If you're eager to taste this wholesome vegan creation, let's move forward and start the cooking process.
Gather the following ingredients
For this dish, gather four large bell peppers, a cup of cooked quinoa, a can of black beans (drained, rinsed), a cup of corn kernels, one diced red onion, two minced garlic cloves, a teaspoon of cumin powder, half a teaspoon of smoked paprika, and salt and pepper to taste. Also, prepare a cup of tomato sauce and arrange fresh chopped cilantro for garnish.
Prepare the bell peppers
Begin by preheating your oven to 350 degrees Fahrenheit. Thoroughly wash the bell peppers, then slice off their tops with care. Carefully remove the seeds and inner membranes, ensuring the outer walls remain intact. Place these hollowed peppers upright in a baking dish, and bake them for about 15 minutes, until they start to soften slightly.
Cook the filling
While the peppers are in the oven, heat a skillet over medium heat. Add a splash of water or vegetable broth to saute the diced onion and minced garlic for about five minutes or until translucent. Stir in cumin powder and smoked paprika for another minute or until fragrant. Mix in cooked quinoa, black beans, corn kernels, salt, and pepper to combine everything well.
Stuffing and baking
Once pre-baked, remove the bell peppers from the oven. Generously spoon the quinoa and black bean mixture into each pepper until full. Evenly top with tomato sauce, then bake in the oven for another 25 minutes. This additional cooking time allows the flavors to combine and the filling to heat through, ensuring a deliciously melded final dish.
Final touches
Once the stuffed bell peppers are baked to perfection, let them cool slightly before serving. Sprinkle with freshly chopped cilantro for a burst of flavor and a splash of color. Ideal as a main course or as part of a larger feast, these vegan stuffed bell peppers are sure to delight at family dinners or special gatherings.
